Limes are more fragrant than lemons and make a very refreshing marmalade.

Ingredients

675g/11/2 lb limes, scrubbed but not too hard or you'll lose the flavour in the zest1.7 litres/2 pints water1.3kg/3 lb Golden Granulated sugar, warmed in a very low oven

Directions

Place the limes in boiling water for 3 minutes (which makes the fruit easier to peel). Remove the rind from the limes with a potato peeler and cut into fine shreds. Remove the pith and chop the flesh. Discard the pips, but put the pith into a muslin bag. Put the shredded peel, juice and muslin bag into a large pan with the water and bring to the boil. Reduce the heat and simmer gently for 1 to 1and a half hours until the peel is soft.

Remove the pan from the heat and squeeze the muslin bag into the mixture before discarding. Stir in the warm sugar and cook over a low heat, stirring all the time until completely dissolved. Bring to the boil and boil rapidly until setting point is reached. Leave to stand for 5-10 minutes, then stir once and pour into warm sterilised jars. Cover with wax discs immediately and seal when cold..